Mediterranean Lemon Chicken Delight

1.Heat the olive oil in a large pot over medium heat.

2.Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant, about 5 minutes.

3.Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.

4.Pour in the chicken broth and bring the mixture to a gentle boil.

5.Add the orzo pasta to the pot and cook until the pasta is tender, about 8-10 minutes.

6.While the pasta is cooking, whisk the eggs and lemon juice together in a medium bowl until well combined.

7.Once the orzo is cooked, reduce the heat to low. Slowly add a ladleful of the hot soup into the egg and lemon mixture, whisking constantly to temper the eggs.

8.Gradually pour the tempered egg mixture back into the pot, stirring continuously to prevent curdling.

9.Add the dried oregano and thyme, and season the soup with salt and black pepper to taste.

10.Continue to cook the soup over low heat for an additional 5 minutes, allowing the flavors to meld together.

11.Stir in the fresh parsley and dill just before serving.

12.Ladle the soup into bowls and garnish with lemon slices for an extra burst of citrus flavor.